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Asian Poached Chicken Noodle

"A light, tangy, and refreshing lunch or similar. Best served with tea."

Ingredients :

• 1 3/4 cups chicken stock
• 3 cilantro roots
• 1 1/3 tablespoons grated fresh ginger
• 1 (1-inch) piece lemongrass
• 1 teaspoon tamarind paste
• 1 clove garlic, crushed
• 1 star anise pod
• 2 ounces dried rice noodles
• 4 ounces skinless, boneless chicken breast, cut into 4 strips
• 1/4 cup grated carrots
• 1/3 cup snow pea shoots, tops only
• 4 leaves bok choy
• 2 tablespoons mung bean sprouts
• 1 tablespoon grated daikon radish
• 1 sprig cilantro, leaves picked
• 5 leaves fresh mint
• 1 fresh hot red chile, chopped

Instructions :

Prep : 15M	Cook : 2M	Ready in : 2H44M

• Pour chicken stock into a saucepan over medium heat. Add cilantro roots, ginger, lemongrass, tamarind paste, garlic, and star anise pod. Bring to a gentle simmer; cook until flavors combine, about 1 hour. Cool to room temperature, 1 hour to overnight.
• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well.
• Strain off the top of the cooled stock, leaving as much sediment as possible. Bring to a boil. Reduce heat to bring to a simmer. Add chicken; cook for 5 minutes. Add rice noodles, carrots, snow pea shoots, bok choy, mung bean sprouts, and daikon. Cook until chicken is no longer pink in the center, about 5 minutes more.
• Serve soup with cilantro leaves, mint leaves, and chile on the side.

Notes :

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